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I dream about the mushrooms and mozzarella from Bin22. Buttery, earthy perfection. I can’t wait to make this at home—especially around the holidays!—Lindsay Jones, Jackson
Ingredients
- To make the roasted oyster mushrooms:
- 5 pounds oyster mushrooms, sliced
- 4 tablespoons fresh rosemary, chopped
- 3 tablespoons garlic, chopped
- 1 cup white wine
- 1/4 cup canola oil
- To make the balsamic butter:
- 2 pounds butter, softened
- 2 cups balsamic vinegar
- 1/4 cup sugar
- 1 tablespoon balsamic butter, melted
- To make the completed dish:
- 5 ounces roasted oyster mushrooms
- 1 splash white wine
- pinch salt and pepper
- pinch parsley
Instructions
- For the mushrooms:
- Add all ingredients to a sauté pan over medium-high heat and cook until mushrooms have softened (5 to 10minutes).
- For the butter:
- Add ingredients to a saucepan and cook over medium heat until the sugar has dissolved.
- Mix all ingredients in a bowl.
- To serve (proportions to taste and serving size):
- Slices of fresh mozzarella
- Mushroom mixture
- Parmesan cheese and balsamic glaze for topping
